Xiong, H.; Zhang, Y.; Wang, W.; Ye, H.; Zhang, Q.
Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules 2024, 29, 1781.
https://doi.org/10.3390/molecules29081781
AMA Style
Xiong H, Zhang Y, Wang W, Ye H, Zhang Q.
Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules. 2024; 29(8):1781.
https://doi.org/10.3390/molecules29081781
Chicago/Turabian Style
Xiong, Hua, Yingyue Zhang, Wanting Wang, Hong Ye, and Qing Zhang.
2024. "Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114" Molecules 29, no. 8: 1781.
https://doi.org/10.3390/molecules29081781
APA Style
Xiong, H., Zhang, Y., Wang, W., Ye, H., & Zhang, Q.
(2024). Enhancing the Quality of Low-Alcohol Navel Orange Wine through Simultaneous Co-Fermentation Using Saccharomyces cerevisiae SC-125, Angel Yeast SY, and Lactiplantibacillus plantarum BC114. Molecules, 29(8), 1781.
https://doi.org/10.3390/molecules29081781